Another awesome recipe thanks to my friend Sandra. The original recipe can be found at Dinner Then Dessert – but I made a few tweaks to it at my house. It turned out great and everyone loved it. The only downside – there are no leftovers! Enjoy.
Ingredients:
2 lb. boneless, skinless chicken thighs cut into chunks
1/2 c. cornstarch
1/4 c. vegetable oil (for frying)
2 T. minced ginger
1/2 t. red chili flakes (more or less depending on your spice preference)
4 garlic cloves, minced
sesame seeds
Sauce:
3 T. apple cider vinegar
3 T. soy sauce
2 t. hoisin sauce
1/4 c. water
3 T. sugar
1 T. cornstarch
Toss chopped chicken thigh pieces with cornstarch and let sit while making the sauce. Add vinegar, soy sauce, hoisin sauce, water, sugar and 1 T. cornstarch together in a bowl and whisk to combine.
Heat oil in a large pan and fry chicken until cooked through and crispy on the outside. With a slotted spoon, remove chicken from pan and add chili flakes, ginger and garlic to the oil. Cook for about 30 seconds, then add chicken – stirring to combine and add sauce. Stir until thickened.
Sprinkle with sesame seeds and spoon over rice to serve.
